With a few simple short-cuts, this luscious cafe-style raspberry ripple cake can be on your tea table.
Ingredients
- 125g fresh raspberries or frozen raspberries
- 370g packet rich chocolate cake mix
- 2 eggs
- 1/2 cup sour cream
- 2 tablespoons milk
- cocoa powder, to serve
Method
- Step 1Preheat oven to 180°C. Grease and line a 20cm (base) round cake pan.
- Step 2Mash raspberries with a fork. Set aside.
- Step 3Using an electric mixer, beat cake mix, eggs, sour cream and milk until just combined. Increase speed to medium and beat for 2 minutes.
- Step 4Spoon mixture into prepared cake pan. Drop spoonfuls of raspberries over cake. Using a knife, swirl berries through mixture.
- Step 5Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes. Turn onto a wire rack. Dust with cocoa to serve.
- High protein
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
924 kj
Energy
11g
Fat Total
6g
Saturated Fat
2g
Fibre
5g
Protein
73mg
Cholesterol
239.42mg
Sodium
14g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
- Author: Dixie Elliott
- Image credit: Steve Brown
- Publication: Super Food Ideas
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